Name: Orange Cranberry Crisp
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 10 servings
Ingredients: 2 10-oz cranberries ((~6 cups as recipe is written // fresh or frozen)); 1 tsp orange zest; 0.5 cup orange juice; 0.25 cup maple syrup ((increase for slightly less tart crisp)); 1 cup gluten-free rolled oats ((ensure gluten-free as needed // if oat intolerant, try subbing quinoa flakes or a blend of more almond flour and all purpose GF flour + increase nuts)); 0.5 cup almond flour (or meal); 0.5 cup gluten free flour ((or store-bought)); 0.5 cup coconut sugar; 0.5 cup pecans ((roughly chopped // or sub other nut, such as walnuts or almonds)); 0.25 tsp sea salt ((optional)); 1 tsp ground cinnamon; 2 tbsp maple syrup; 0.25 cup melted coconut oil (or avocado oil); null null coconut yogurt; null null vegan vanilla ice cream; null null coconut whipped cream

Orange Cranberry Crisp

This vibrant vegan crisp captures all the flavors of cranberry sauce with a delightful streusel topping. Naturally sweetened cranberries are combined with orange zest and juice, then baked under a crunchy topping of rolled oats, almond flour, cinnamon, and coconut sugar. This healthy and flavorful dish is an excellent choice for a holiday breakfast or dessert.

Instructions

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1

Preheat oven to 176 C (350 F) and set out a 9 x 13-inch baking dish or similar.
2

To the baking dish, add cranberries (2 10-oz), orange zest (1 tsp), orange juice (0.5 cup), and maple syrup (0.25 cup). Stir to combine.
3

To a medium mixing bowl, add gluten-free rolled oats (1 cup), almond flour (0.5 cup), gluten free flour (0.5 cup), coconut sugar (0.5 cup), pecans (0.5 cup), sea salt (0.25 tsp) (optional), ground cinnamon (1 tsp), maple syrup (2 tbsp), and melted coconut oil (0.25 cup) or avocado oil (0.25 cup). Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over cranberry mixture.
4

Bake for minutes (35) or until the cranberries are bubbly and tender and the top is golden brown. Let rest minutes (5) before serving. Serve with [coconut yogurt], [vegan vanilla ice cream], or [coconut whipped cream] (optional).
5

Leftovers keep covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or in a 176 C (350 F) oven until warmed through.